CARIBBEAN SEAFOOD STEW
A fast seafood stew with the flavors of the Caribbean!
Provided by Wavy
Categories Main Course
Number Of Ingredients 13
Steps:
- In a large saute pan, heat oil over medium-high heat.
- Add the onion, bell pepper, garlic, and jalapeno. Cook and stir for about 4 minutes until the onion is translucent but not brown.
- Stir in undrained tomatoes and coconut milk. Bring to a boil, reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
- Stir in shrimp, lime juice, salt and cilantro. Return to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until shrimp turn opaque, stirring occasionally.
- Serve over hot cooked rice. Pass hot pepper sauce, if desired.
CARIBBEAN-STYLE SEAFOOD STEW
Bright with lime, fragrant with thyme, and spicy with Scotch bonnet pepper, this colorful, healthful stew, which comes together fast enough to make it weeknight-friendly, is brimming with Caribbean flavor.
Provided by From cookbook author and registered nutritionist Ellie Krieger
Yield 4
Number Of Ingredients 16
Steps:
- 1 In a large Dutch oven or a large, deep skillet over medium heat, heat the oil until shimmering
- 2 Add the onion, bell pepper, celery
- 3 Scotch bonnet or habanero and cook, stirring occasionally, until the vegetables have softened somewhat but have not browned, 4 to 5 minutes
- 4 Stir in the garlic, thyme, salt and pepper and cook for 30 seconds more
- 5 Add the tomatoes, seafood stock or water and the lime juice, and bring to a boil
- 6 Reduce the heat to medium-low, cover, and simmer until the sauce thickens a bit and the flavors are melded, about 10 minutes
- 7 (If not planning to eat right away, you can let the stew cool completely, then cover and refrigerate until needed
- 8 )
- 9 Gently stir in the fish and shrimp, raise the heat to medium, cover and cook, stirring gently occasionally, until the seafood is just cooked through, 5 to 7 minutes
- 10 Taste, and season with additional salt and lime juice, if desired
- 11 Divide the stew among bowls, garnish with cilantro, and serve with rice, if desired
Nutrition Facts : Calories 354 calories, Fat 10 g, Carbohydrate 19 g, Cholesterol 134 mg, Fiber 3 g, Protein 45 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 597 mg, Sugar 8 g
CARIBBEAN FISH SOUP
Not just a healthy soup, it's very tasty too. I always loved this soup while growing up in the Caribbean. To my surprise it turned out to be a good warm-up drink too. Long story short, as I waited for a bus on a very cold and windy winter evening in NYC, I noticed a West Indian restaurant across the street. I ran in to get a cup of coffee or tea. The last thing on my mind was a bowl of soup. They were about to close and the only thing they had was fish soup. I took a small cup and went back to the bus stop. It warmed me up so much and reached such a good place inside me that I ran back for more.
Provided by Toney P
Categories World Cuisine Recipes Latin American Caribbean
Time 2h5m
Yield 8
Number Of Ingredients 15
Steps:
- Rinse fish with lemon juice; drain.
- Bring water to a boil in a large bowl. Add fish; simmer until soft, about 30 minutes. Strain fish, reserving broth. Let fish cool. Remove bones, trying to keep large pieces of fish intact.
- Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, pepper, and thyme. Bring back to a boil. Reduce heat to low; simmer until potatoes are almost tender, about 10 minutes. Stir in fish. Simmer until flavors combine, about 5 minutes more.
- Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 35 g, Cholesterol 25.5 mg, Fat 3.3 g, Fiber 2.8 g, Protein 11.6 g, SaturatedFat 0.5 g, Sodium 338 mg, Sugar 3 g
JIM HARRISON'S CARIBBEAN STEW
Jim Harrison, the poet and epicure, hunter and fisherman, novelist, essayist and enthusiastic cook, published a version of this recipe in the literary magazine Smoke Signals in 1981. I adapted it more than three decades later, after Harrison's death in 2016. The key ingredients: a lot of tomato paste and a good, floral hot sauce, ideally made with Scotch bonnet peppers, which combine in marvelous ways. Parboiling the ribs allows the recipe to come together relatively quickly, and the cooking otherwise is totally serial: one step after another until you slide the pot into the oven and allow the heat to do its work. Substitute different meats, or fewer, if you like, depending on availability.
Provided by Sam Sifton
Categories soups and stews, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place spareribs in a pot, and cover with water. Place pot over high heat, and bring to a boil. Lower heat slightly, and cook, covered, for 15 or 20 minutes, then remove ribs to a large bowl and discard the water.
- While the ribs cook, pour the oil into a Dutch oven set over high heat, and swirl it around. Season the chicken thighs with salt and pepper, and when the oil begins to shimmer and is about to smoke, add them to the pan, skin-side down. Brown the chicken aggressively, about 5 to 7 minutes per side, then add the chicken to the bowl with the ribs. Repeat with the sausages, browning them on all sides for approximately 5 to 7 minutes, then add to the bowl with the chicken and the ribs. Cook the onions and garlic in the fat remaining in the Dutch oven, stirring occasionally until they soften and begin to brown, approximately 5 to 7 minutes.
- Heat oven to 300. Add the tomato paste, vinegar, lemon juice, hot-pepper sauce, chicken stock, sugar, Worcestershire sauce, chile powder and paprika to the onions and garlic in the Dutch oven, then stir to combine, and allow to cook for 1 to 2 minutes. Add the meats to the Dutch oven, stirring and tossing them so that they are well covered with the sauce, then cover the pot, and place in the oven to cook, undisturbed, for approximately 90 minutes, or until the meats are tender and, in the case of the chicken and the ribs, pulling from the bone.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 43 grams, Carbohydrate 9 grams, Fat 72 grams, Fiber 2 grams, Protein 47 grams, SaturatedFat 22 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams
CARIBBEAN SEAFOOD STEW
From Better Homes & Gardens' Jan 2000 issue. This was a $400 winner for the Prize Tested Recipes. A wonderful stew that is served over cooked rice.
Provided by Bren in LR
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl stir together 1 tablespoon of the olive oil, lime juice, salt and pepper. Add fish cubes; toss to coat. Set aside.
- In a 3-quart saucepan heat remaining oil over medium-high heat. Add the onion, sweet pepper, garlic and jalapeno. Cook and stir 4 minutes until onion is tender but not brown.
- Stir in undrained tomatoes and coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally.
- Stir in shrimp, fish mixture and 1/2 cup cilantro. Return to boiling; reduce heat. Simmer uncovered for 5 minutes or until fish just flakes easily with a fork and shrimp turn opaque, stirring occasionally.
- Serve over hot cooked rice. Sprinkle with remaining cilantro. Pass hot pepper sauce, if desired.
Nutrition Facts : Calories 414.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 140.2, Sodium 564.4, Carbohydrate 39.5, Fiber 3.1, Sugar 5.6, Protein 31.3
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